This great chicken-stock recipe should be used in Scott Peacock's Old-Fashioned Chicken and Dumplings. Both recipes can be found in "The Gift of Southern Cooking," by Edna Lewis and Scott Peacock.

The Martha Stewart Show, May Spring 2008

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Recipe Summary

Yield:
Makes 3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken in a large pot and add 12 cups water along with salt, celery, and onion. Bring to a boil and immediately remove from heat. Cover pot with a tight-fitting lid, and let stand in a warm area until the leg and thigh of the chicken easily separate from the joint, 1 to 1 1/2 hours.

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  • Transfer chicken to a platter, and let cool. Reserve chicken for another use. Discard celery and onion. Strain liquid through a fine mesh sieve and carefully skim fat from the surface, if using stock immediately. Or, cool stock to room temperature and refrigerate overnight; remove solidified fat before using.

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Reviews (2)

Rating: Unrated
07/07/2008
Never in my lifetime did I think I'd find a recipe that stood up to my Homemade Chicken and Noodles. I didn't have time to make the stock, so I used two boxes of chicken stock and one of my organic chickens that my husband and I raised. This recipe had me at the first bite!
Rating: Unrated
07/07/2008
Never in my lifetime did I think I'd find a recipe that stood up to my Homemade Chicken